Amaranth consists essentially of trisodium 2-hydroxy-1-(4-sulfonato- 1-naphthylazo) naphthalene-3,6-disulfonate and subsidiary colouring matters together with sodium chloride and/or sodium sulphate as the principal uncoloured components. Amaranth is manufactured by coupling 4-amino-1-naphthalenesulphonic acid with 3-hydroxy-2,7- naphthalenedisulphonic acid.

Amaranth is described as the sodium salt. The calcium and the potassium salt are also permitted.

Other names: CI Food Red 9, Naphtol Rot S.; CI (1975): 16185; INS 123